A true one pot meal. The chicken and enchilada sauce is cooked all day in the slow cooker then the casserole fixings are stirred in.
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 5 minutes
- Servings: 8
- Calories: 398kcal
Equipment Needed:
-
Slow Cooker- 6 quart or larger
Ingredients:
- 1½ lbs. boneless skinless raw chicken breasts
- 28 oz. can Red Enchilada Sauce I use El Pato Brand
Add these items at the end:
- 10 corn tortillas I used an entire 11.7 ounce bag
- 3 cups grated cheddar cheese divided
- 3.8 oz. can black olives divided
Instructions:
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Put the chicken breasts and the enchilada sauce in your slow cooker.
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Cook on HIGH for 4 hours or LOW for 8 hours.
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Shred the chicken with 2 forks right in the slow cooker.
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Cut the tortillas in to strips, add to chicken and sauce. Stir.
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Add 1 cup of cheese and half the olives into the sauce and chicken mixture. Stir again.
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Flatten the mixture.
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Add the rest of the cheese and the olives on top.
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Cook on low for about 40 – 60 minutes longer.
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Top with sour cream (optional)
Recipe Notes:
- If you choose to use green enchilada sauce note that it is runnier than red and you may need to use more tortillas.
- Nutritional values are approximate. Please use your own calculations if you require a special diet. Values below are for 1/8 of the recipe.
Nutrition:
Calories: 398kcal | Carbohydrates: 24g | Protein: 32g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 99mg | Sodium: 1446mg | Potassium: 422mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1165IU | Vitamin C: 3mg | Calcium: 343mg | Iron: 2mg
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